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cookstr 



Roasted Cauliflower with Apple and Dill 




Chef: Jerry Traunfeld 

Cookbook: The Herbal Kitchen: Cooking with Fragrance and Flavor 

Publisher: William Morrow 

Information 



Course: side dish 
Total time: under 1 hour 
Skill level: Easy 
Cost: Inexpens ve 
Yield: 4 Servings 

Notes 



No other herb complements cauliflower as well as dill. Rather than steaming or boiling the cauliflower. I 
roas: it in a very hot oven, which brings out its nuttiness and minimizes its cabbagelike characteristics. 
This is a stunning side dish thai you can pop in the oven and pay very little attention to while you 
prepare the rest of your dinner. 

Ingredients 



■ 1 cauliflower, about VA pounds, core removed and separated into florets 

• Vi large red onion, cut into Vi-inch-thick slices from root to tip 

• 1 large unpeeleo apple, cored and coarsely diced 

• 3 tablespoons extra virgin olive oil 

• V* teaspoon kosher salt 

• 3 tablespoons dried currants 

• Va cup plus 2 tablespoons coarsely chopped dill weed 

Directions 



Preheat the oven to 450"F. Toss together the cauliflower, onion, apple, olive oil, and salt in a large 
shallow baking dish and spread the ingredients out into a single layer. Bake for 20 to 30 minutes, 
stirring once or twice along the way, until some of the edges of the cauliflower begin to brown. Stir in the 
currants and continue to bake for about 10 more minutes, stirring another time or two, or until mos: of 
the edges of the cauliflower are browned. Sprinkle with the dill, stir again, and scoop it into a serving 
dish. 



Nutritional Information 



Nutrients per serving 

Calories 1 80kcal (9%) 

Calcium 46mg (5%) 

Vitamin C 75mg (126%) 

Vitamin A 5mcg RAE (0%) 

Potassium 585mg 



Magnesium 


29mg 


Protein 


3g 


Sugar 


14g 


Fiber 


5g 


Total Carbohydrate 


21g 


Cholesterol 


Omg (0%) 


Sodium 


482mg (20%) 


Saturated Fat 


2g (8%) 


Fat 


11g <16%) 


Iron 


1mg(6%) 



) 2005 Jerry Traunfeld